Butternut Squash Tangine


The Butternut Squash Tagine is a delightful twist on the traditional North African dish, typically cooked in a tagine pot. This flavorful and aromatic dish combines the sweetness of butternut squash with a medley of spices, creating a rich and hearty stew. Originating from the culinary traditions of Morocco and North Africa, the Butternut Squash Tagine showcases the region's use of vibrant spices and slow-cooking techniques. Often featuring ingredients like chickpeas, dried fruits, and a blend of warming spices such as cinnamon, cumin, and ginger, this dish offers a perfect balance of sweet and savory flavors. Served alongside couscous or crusty bread, the Butternut Squash Tagine is a comforting and satisfying meal that's both nourishing and delicious.


  • 1 Butternut Squash
  • 1 cup Medjool dates- pitted
  • ½ cup dried apricots
  • 2 15 oz. cans of Garbanzo beans
  • ¼ cup toasted shelled sunflower seeds
  • 1 tablespoon ras el haout


  1. Wash the butternut squash. Cut in half, remove the seeds, and peel. Cut the squash into 3 inch pieces.
  2. In a heavy pan place 2 tablespoons of olive oil and brown the squash for about 10-15 minutes. Add the ras el haout to the pan.
  3. Pour in the two cans of Garbanzo beans with the liquid. Add the dates and apricots.
  4. Cover and cook for 20-25 minutes.
  5. Remove the lid and simmer for another 10 minutes.
  6. Plate the mixture and sprinkle with sunflower seeds.
  7. Serve with couscous or pita bread.

The Arabic phrase ras el hanout means “top shelf.”
It can be purchased as a ready to go mix or you can make your own by mixing the following:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground coriander seeds
  • ½ teaspoon cayenne
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 teaspoon freshly ground black pepper


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